Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 cup (245g) pumpkin puree (blotted with paper towels)
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold

Instructions:

  1. Mix graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
  2. Firmly pack the mixture into the bottom of the springform pan using the bottom of a flat glass for a compressed, uniform layer.
  3. Place the pan in the freezer for 10 minutes to lock the crust in place while you prepare the filling.
  4. Beat the softened cream cheese and powdered sugar on medium-high until the mixture is smooth and pale.
  5. Fold in the blotted pumpkin puree, cinnamon, ginger, cloves, and vanilla. Mix until the color is a uniform deep orange.
  6. In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form.
  7. Gently fold the whipped cream into the pumpkin mixture using a spatula. Stop as soon as no white streaks remain to avoid deflating the air.
  8. Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
  9. Refrigerate for at least 6 hours, preferably overnight.